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Fuzz and I made these in an attempt to use up some oranges we bought earlier in the week. And while we typically don’t love orange flavor in bread nor honey flavor in large amounts, the two flavors balanced each other out and tasted great. What was really special was the texture. Unlike heavy, biscuit-like [...]
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I hope everyone had a happy holiday! Ours was fun, but different. I didn’t cook and that felt weird, but being the bartender was fun and I’m proud to have introduced the family to “Whipped Cream Vodka” and Fulton’s Pumpkin Cream Liqueur. Speaking of which, there was no pumpkin pie, just buttermilk pie, and …
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This week I purchased a jar of Biscoff, a spread made with the popular Belgium spice cookies. If that sounds strange to you, you’re in good company. But if you see it at your local Central Market or Wal*Mart (or the grocery store in your area that likes to give shelf space to new and [...]
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Good news for those of you who like the flavor of liquid coffee creamers but hate thinking about what’s in it. Coffee Mate just rolled out a new line of creamer called Natural Bliss made with only four ingredients: milk, cream, sugar and flavoring. As someone who likes experimenting with flavored creamers, I’m very happy [...]
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Happy Father’s Day! If you haven’t had breakfast yet, here’s a suggestion: Lemon Raspberry Scones. I made these this morning for Todd and Fuzz, who are happily eating them right now with a side of bacon. The recipe, which is based on one from Family Fun but greatly adapted, makes 4 scones. To make 8, [...]
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Cinnascones were inspired by a visit yesterday from my friends Cecilia and Jeff. After a very enjoyable baking session, I did what I always do with guests interested in the subject, I took them over to my book shelf and started recommending cookbooks. One in particular was the Alice’s Tea Cup Cookbook, …
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When it comes to scones and biscuits, self-rising flour is a real time saver. Or at least I perceive it as such since it lets me skip searching for the baking powder and salt, which seem to move about the pantry. Plus something about self-rising flour, maybe the protein content or the type of wheat, [...]
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To celebrate “Culture Day” at Fuzz’s school, I spent the early part of the morning baking a variety of scones. Our culture was Welsh, but our scones were British style rather than Welsh, which are flatter, round, and traditionally cooked on a baking stone or hot surface. I was going to take a plug-in …
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